The Fresh Loaf

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Pancake recipe as requested.......

Maureen Farndell's picture
Maureen Farndell

Pancake recipe as requested.......

A little background info first.

Not being experienced with pancakes (crumpets), and having only ever made ordinary ones twice in my life, I was a bit unsure of how to go about achieving a tasty treat using the sourdough starter which I felt reluctant to throw away. I do remember the few odd occasions that mom made them for sunday tea but they were never a regular on the menu........ so a very special treat indeed!

So I did my homework. I found and tested a recipe for regular pancakes and with help from some of the bread friends on TFL I found a "sort-of" recipe using sourdough. From there on it was a case of working on what looked right and pure gut-feel and I managed to cobble the two recipe's together. This is my recipe as it stands today and I will try to include all my tips and observations gathered in the process. If you find that a bit tedious, remember we all have to start somewhere and this is my story so you can just skip the uninteresting bits......... I hope this helps someone else who is struggling and they have as much fun and enjoyment as I do........ Happy baking!

Starter Prep:

170gm seed starter (from the fridge. I have a whole wheat starter and its very active). You are now going to feed it with......

170gm flour ( I just used my normal bread flour). And.......

170gm water (just slightly warm but please... not hot)

Mix  together till well blended. It should have the consistency of a nice smooth batter. Make sure that your bowl is large enough to accommodate the increase in amount later as you don't want to mess around with the batter once its puffed up.

Cover the bowl with plastic wrap leaving a small vent open and set aside for approx 6 hours or till its nice and bubbly and increased in volume. I'm sure overnight would be just fine on the counter top and it would also depend on room temp. Warm weather will make it all happen quicker........

This is what it looks like when ready for the next step.

Pancake Batter:

All the starter as above.

2 Table spoon Maple syrup - 60ml (honey would be nice!)

2 Table spoon melted butter.

2 large eggs.

¼ tsp salt.

2 tsp baking powder. ( maybe less - I'm not sure about this yet)

Whisk the eggs then  add the syrup/honey and melted butter. Give it a good whisk to mix well.

Add egg mixture to starter stirring gently. You don"t want to beat all the bubbles out of it but make sure it's well blended. Add salt and stir in well.

Sprinkle the baking powder on top and gently fold in to blend well. I used a wooden spoon for this and only till it was all mixed. A light touch is what is required here......

At this stage the batter seemed to froth puff up like a fluffy omelet..... very interesting.

Pour into buttered griddle or frying pan and cook till golden then flip and repeat.

Serve hot with a blob of butter and lashings of maple syrup or stack with bananas and cinnamon sugar.